Apple Blackberry Cobbler

The mother and daughter duo behind the delicious dishes and striking imagery of Golubka Kitchen have compiled their favorite recipes into the amazing cookbook The Vibrant Table. Originally from Russia, Anya started the blog to share her love of tasty and nourishing cooking. Anya and older daughter Masha, have created a treasure trove of culinary delights to savor. 

Best cooking advice: "To cook with seasonal ingredients. When ingredients are in season, they are cheaper and at their peak flavor. It’s a win-win."

Blackberry Apple Cobbler (makes one 10-inch pie pan) 

Ingredients: for the crust

• 1 cup almond flour
• 1/2 cup brown rice flour
• 1/8 tsp sea salt
• 1/4 tsp baking soda
• 1/4 cup melted coconut oil (at room temperature)
• 2 TBLS honey
• 1 tsp vanilla extract

For the Filling: 

• 5 to 7 apples (Pink Lady, Honeycrisp, or Granny Smith, peeled, cored and thinly sliced)
• 1 1/2 cups of blackberries
• 1/4 cup honey
• Zest of 1 orange
• 1 TBLS freshly squeezed orange juice
• Seeds of 1 vanilla bean or 1/2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp freshly ground nutmeg
• 1/2 TBLS arrowroot powder (optional)

DIRECTIONS: 

1. 1. Preheat the oven to 350 degrees.
2.  
3. 2. In a medium bowl, combine all the crust ingredients and mix them into a soft dough. Divide in half and shape each into a ball. Flatten each ball with the palm of your hand and wrap each disk in plastic wrap (or better yet, Bee's Wrap!). Refrigerate the crust while you prepare the filling.
4.  
5. 3. In a large bowl, combine all the filling ingredients and gently toss to coat the apples. Spoon the filling into a lightly oiled 10-inch pie or baking dish. Working with one half of the dough at a time, crumble it on top of the filling. You can also arrange the dough in a basket weave pattern, as shown. Slice off a 1-inch piece of the dough disk, then quickly roll it between your palms into a rope and lay it on top of the filling, close to the edge. Continue shaping the rest of the dough, covering the surface first in parallel strips, then overlapping perpendicular strips. The dough is very tender and tears easily, so don't worry about making it perfectly even; the cobbler should look rustic.
6.  
7. 4. Bake the cobbler for 25 minutes. Remove the cobbler from the oven, cover it with foil, then bake for another 10 minutes until golden brown. Serve with vanilla ice cream or on its own.

 

What are your favorite fruits baked into a cobbler?